Asparagus Quiche with Potato Crust
This insanely tasty asparagus goat cheese quiche features a shredded potato crust, perfect for a spring or summer brunch or lunch, naturally gluten-free, grain-free, and quite honestly the best quiche I have ever tasted.
Servings: 8 servings
Calories: 141kcal
Ingredients
- 2 large potatoes shredded - about 3 cups shredded potato
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 bunch asparagus chopped, about 1 1/2 cups
- 1/2 bunch scallions chopped, about 1/4 cup
- 6 large eggs
- 1/4 cup milk milk of your choice
- 2 ounce goat cheese crumbled
- 1 tbsp fresh chives, chopped optional
- 1 tsp butter
- olive oil to grease the pie plate
Instructions
- Preheat oven to 425°
- Hash Brown Potato Crust:Use a box grater or food processor with a shredding disc attachment. Shred the potatoes and then using a clean kitchen towel (or my favorite handy tool) squeeze out as much moisture from the shredded potatoes as possible. Do this over the sink a lot of liquid will be released. Mix the potatoes with 1 tbsp olive oil 1/2 tsp salt and 1/4 tsp black pepper. Prepare a pie dish with a bit of oil or nonstick spray and press the potatoes into the pie dish in an even layer pushing the potatoes up the side of the pie dish as well. Bake in oven until crispy and beautiful - OPTIONAL - I like to add additional salt and pepper on top of the potatoes for layers of flavor.Bake in 425° oven for 25 minutes or until the potatoes are cooked and crisped on the edges. Remove from oven, set aside and reduce oven temperature to 350°
- Veggies:Prepare veggies by chopping asparagus into 1/2" pieces, reserving 5-6 stears that are 3-4" long for the top of the quiche. Finely chop green part of scallions, set aside. Heat a skillet over medium high heat, add butter and saute asparagus and scallions until crisp tender, about 2-3 minutes. Season with salt and pepper. Allow to cool, set aside.
- Prepare Egg Mixture:In a mixing bowl whisk eggs, milk, salt and pepper together. Add sauteed cooled vegetables and crumbled goat cheese, stir to combine. Pour egg mixture into baked potato crust. Place large asparagus spears on top and scatter chopped chives on top.
- Bake:Bake in 350° oven (note lower oven temp than the crust) until eggs are set and no longer jiggly. About 20-25 minutes.
- Allow to cool slightly, serve with additional fresh chives on top, a sprinkle of flaky sea salt, and a big green salad.
Nutrition
Serving: 1slice (8 total slices) | Calories: 141kcal | Carbohydrates: 10g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 236mg | Potassium: 363mg | Fiber: 2g | Sugar: 2g | Vitamin A: 745IU | Vitamin C: 12mg | Calcium: 61mg | Iron: 2mg
